Red Hot Pinto Beans
1 pound dried pinto beans, sorted, rinsed
15 cups water, divided
1 cup chopped lean ham (about 5 ounces)
1 large onion, chopped
1 can (4-1/2 ounces) chopped green chilies
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
Combine beans, 10 cups water, ham, and onion in a stockpot;
cover and heat to boiling over high heat. Reduce heat and
simmer, covered, for 2 hours, stirring occasionally.
Add remaining ingredients, including remaining 5 cups
water, and simmer, covered, 30 minutes or until beans
are tender, stirring occasionally.
If a thicker “soup” is desired, mash some of the beans
with a spoon during this last 30 minutes of cooking.
Nutritional Information Per Serving:
Calories: 146, Fat: 1.2 g, Cholesterol: 6 mg,
Sodium: 370 mg, Protein: 10.3 g, Carbohydrate: 24 g